Instructions

In a small bowl, add whole milk, sprinkle with gelatin and stir. Let sit for 5 minutes. In a small saucepan heat water and ¼ cup of milk together with 2 Bigelow Vanilla Chai Tea Bags. Bring to a rolling boil and simmer for 4 minutes. Remove pan from heat and discard tea bags. Whisk in bloomed gelatin, remainder of milk, pumpkin, sugar, salt and one half of the whipping cream (½ cup). Taste and adjust salt if necessary. By this time, the chai mixture will have cooled a bit. Strain it through a fine mesh strainer into a bowl, pushing down on the solids. Scrape the underside of the strainer to get all of the pumpkin goodness into the bowl. Whip the last ½ cup of heavy cream to barely soft peaks. Whisk and fold into chai mixture. Pour into decorative tea cups or small ramekins and chill until set, at least 3 hours. Garnish with a few gratings of fresh nutmeg.